You are here

Deviled Egg Bake

Chef.at.Home's picture
Ingredients
  Hard cooked eggs 6 , shelled
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Canned deveined shrimps/1 can, 6 1/2 ounces tuna 5 Ounce (1 Can)
  Condensed cream of shrimp soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

1. Halve the eggs crosswise; remove the yolks and mash in a small bowl. Blend in the mayonnaise or salad dressing, mustard and salt, then pile back into whites.
2. Drain the shrimps and rinse, or drain and flake tuna. Combine the shrimps or tuna with soup and milk in medium-size saucepan. Heat slowly, stirring several times, just until bubbly.
3. Spoon rice into a 6-cup, shallow, baking dish; arrange stuffed eggs in rows on top, pushing down into rice; spoon shrimp sauce over all.
4. Bake in moderate oven (350°) for 15 minutes, or until bubbly-hot. Garnish with parsley, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Egg
Cook Time: 
15 Minutes

Rate It

Your rating: None
4.172725
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2366 Calories from Fat 888

% Daily Value*

Total Fat 99 g152%

Saturated Fat 20 g100.1%

Trans Fat 0 g

Cholesterol 1523.5 mg507.8%

Sodium 3517.3 mg146.6%

Total Carbohydrates 253 g84.2%

Dietary Fiber 5.6 g22.4%

Sugars 10 g

Protein 101 g201%

Vitamin A 42.8% Vitamin C 0.75%

Calcium 34% Iron 89.9%

*Based on a 2000 Calorie diet

0 Comments

Deviled Egg Bake Recipe